Carrot Marmalade

from Radically Simple

1 pound carrots, peeled and cut into 1 inch pieces
2 cups of sugar
grated zest and juice of 1 large lemon
1/4 t ground cardamom

Pulse carrots in a food processor until coarsely ground. Put all ingredients in a saucepan and bring to a rapid boil. Stir and boil for 1 minute. Reduce heat to low and cook about 1 hour, stirring frequently. Let cool, cover and refrigerate up to 2 weeks.

Roasted Cumin-Lime Carrots

• 1 pound baby carrots with fresh green tops
• 1 tablespoon olive oil
• Juice and fresh grated zest of 1 lime
• 1 teaspoon agave nectar or honey
• 1/2 teaspoon fine sea salt
• 1/2 teaspoon ground cumin
• 1/4 teaspoon each ground coriander and smoked paprika
• 2 green onions, thinly sliced
• Small handful fresh mint leaves, chopped

Heat oven to 400 degrees.

Trim the tops off the carrots (you can use them in salads if you enjoy their flavor). Toss them on a baking sheet with the olive oil, lime juice and zest, agave, salt and spices.

Roast about 20 minutes, depending on size, until the carrots are just tender and beginning ot color.  Transfer to a plate and sprinkle with the green onions and mint before tossing together and serving.

from FamilyStyleFoods.com